Stollen

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stollen
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Description

Serves 8-10

Ingredients

  • 230g strong bread flour
  • 45g butter, cubed
  • 1 x 7g sachet of fast action dried yeast
  • ½ tsp salt
  • 10g caster sugar
  • 1 tsp ground cinnamon
  • 1 large egg
  • 75ml milk, warmed
  • 40g raisins
  • 40g currants
  • 30g glace cherries
  • 30g candied peel

 For the Filling

  • 75g butter, soften
  • 75g caster sugar
  • 1 large egg
  • 75g ground almonds
  • 25g plain flour
  • 1 tbsp spiced rum
  • 70g marzipan

 For the Rum butter

  • 50g butter
  • 2 tbsp rum
  • Icing sugar, for dusting

Method

To make the bread, sieve the flour into a large bowl, rub in the butter until it resembles fine bread crumbs. Stir in the salt, yeast, sugar and cinnamon until fully combined. Make a well in the centre, add the egg and warm milk and mix together until a pliable dough is formed. Turn the dough onto a lightly floured work surface and knead for 10 minutes until springy when touched. Place in a lightly greased bowl, cover with cling film and allow to prove for 1 hour until doubled in size. On the top of the AGA, in a warm location, away from the hotspots is the perfect place to do this.

Once proved, knock the dough back. Stretch the dough into a rough rectangle and add the raisins, currants, glace cherries and candied peel, knead again until the dried fruit is fully combined in the dough. Place back in the lightly greased bowl, cover with cling film and allow to prove again for about an hour until doubled in size. 

To make the filling, cream together the butter and sugar until light and fluffy. Add the egg and beat until fully incorporated. Fold in the ground almonds and flour. Stir in the rum. Set aside until needed.

Once the second prove has completed, knock the dough back, on a lightly floured work surface, roll the dough into a rectangle roughly the size of a piece of A4 paper. Spread the filling mixture onto the dough and then dot small balls of the marzipan on the top. Brush around the edges with water. Taking the shorter side of the dough, fold the right side third into the centre and then fold the left hand third onto the top.

Place the Stollen, on a full size baking sheet lined with greaseproof paper, cover with cling film and leave to prove for 30 minutes.

2 Oven AGA: Place the baking sheet on the grid shelf set on the floor of the Roasting Oven and slide the cold plain shelf on the second set of runners down. Bake for 35-40 minutes, until the Stollen is golden brown and sounds hollow when tapped. 

3, 4 and 5 Oven AGA:  Place the baking sheet on the grid shelf set on the floor of the Baking Oven for 35-40 minutes, until the Stollen is golden brown and sounds hollow when tapped. 

Transfer the Stollen to a cooling rack and allow to cool completely. To make the rum butter, gently melt the butter on the simmering plate, add the rum and stir. Generously brush the rum butter over the Stollen, and dust with icing sugar.   

By Alexandra Dibble

AGA Rangemaster Group Home Economist

 

 

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